Maple Syllabub

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, granulated sugar, and maple syrup. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

2. 2

   In a small bowl, whisk together the egg yolks and a pinch of salt until well combined.

   Tip: Temper the egg yolks by slowly pouring the hot cream mixture into the egg yolks, whisking constantly.

3. 3

   Temper the egg yolk mixture with the hot cream mixture, whisking until well combined.

   Tip: This is called tempering and helps prevent the eggs from scrambling when added to the hot cream.

4. 4

   Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

   Tip: Don't let the mixture boil or it will scramble the eggs.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter until melted and well combined.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Strain the mixture into a clean bowl and stir in the vanilla extract.

   Tip: Make sure to remove any egg solids that may have formed.

7. 7

   Pour the mixture into small individual serving cups or a large serving dish.

   Tip: Refrigerate until set, at least 4 hours or overnight.

8. 8

   To caramelize the sugar, sprinkle a thin layer of granulated sugar over the top of the syllabub.

   Tip: Use a kitchen torch to caramelize the sugar, if desired.

9. 9

   Chill the syllabub in the refrigerator for at least 30 minutes to allow the sugar to set.

   Tip: This will help the sugar crust hold its shape.

10. 10

    Just before serving, sprinkle with additional granulated sugar, if desired.

    Tip: You can also use chopped nuts or chocolate shavings for added texture and flavor.